검색결과

검색조건
좁혀보기
검색필터
결과 내 재검색

간행물

    분야

      발행연도

      -

        검색결과 2

        1.
        2020.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study examined Korean employees’ meal structure characterized by mealtime, meal places, and companions. The data from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time Use Survey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate meals three times a day on both working and non-working days. The breakfast and lunch-times on working days were distributed within two hours, but the dinner time on working days and all three meals on non-working days were dispersed across a three-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30 minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten at restaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone (40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). The characteristics of Korean employees’ meal structure appeared different on working days and non-working days. Such characteristics should be considered in the process of planning nutrition policies and programs for employees.
        4,000원